Name: Keto Cranberry Orange Shortbread Bliss
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 6 tablespoons butter (softened); 1/2 cup granular erythritol sweetener; 1 tbsp orange zest; ½ tsp orange extract; ½ teaspoon vanilla extract; 2 ¼ cups almond flour; ½ teaspoon xanthan gum; ½ teaspoon salt; ⅓ cup sugar-free dried cranberries (chopped); 2 ounces sugar-free dark chocolate chips

This keto cranberry shortbread recipe balances zesty orange with tart cranberries in a buttery, tender shortbread. I’ve found that getting the texture right is key.

⏱ Time: 45 min

👥 Servings: 24

📊 Level: Easy

🥗 10 ingredients

Keto Cranberry Orange Shortbread Bliss

Cranberry shortbread: bake this delicious keto, sugar-free recipe featuring bright orange zest. Perfect for a healthier sweet treat or holiday baking.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 24

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

6 tablespoons butter (softened)
1/2 cup granular erythritol sweetener
1 tbsp orange zest
½ tsp orange extract
½ teaspoon vanilla extract
2 ¼ cups almond flour
½ teaspoon xanthan gum
½ teaspoon salt
⅓ cup sugar-free dried cranberries (chopped)
2 ounces sugar-free dark chocolate chips

Method

Preheat the oven to 300ºF and line a cookie sheet with a silicone baking mat or parchment paper.
In a large bowl, beat the butter and sweetener together until well combined and smooth, about 1 minute. Add the orange zest and extracts and beat until well combined.
Add the almond flour, xanthan gum, and salt and beat until the dough comes together. Stir in the chopped dried cranberries.
Transfer the dough to the prepared baking sheet and press into a square. Cover with another piece of parchment and roll out to an even 9×9 inch square (you will need to keep removing the top parchment and reshaping it as you go).
Use a sharp knife to cut the square into quarters, then cut each quarter into 6 sticks.
Bake for about 25 minutes, until the edges are becoming golden. Then remove and turn off the oven. Recut the shortbread along the cut lines and gently separate them.
Return the cookies to the warm oven and use a wooden spoon to prop the door open slightly. Let the shortbread sit inside for another 10 to 20 minutes, until just firm to the touch. Remove and let cool completely on the pan.

Notes

– For the perfect texture, ensure your butter is truly softened, but not melted, to cream properly with the sweetener. This creates the foundational airy structure.
– When pressing and rolling the dough, use parchment paper on both sides to prevent sticking and achieve a uniform thickness without adding extra flour.
– My first attempt at drying the shortbread in the warm oven resulted in some over-browning; now, I always make sure the door is propped open just a crack to allow moisture to escape without over-baking the delicate edges.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the perfect texture, ensure your butter is truly softened, but not melted, to cream properly with the sweetener. This creates the foundational airy structure.
When pressing and rolling the dough, use parchment paper on both sides to prevent sticking and achieve a uniform thickness without adding extra flour.
My first attempt at drying the shortbread in the warm oven resulted in some over-browning; now, I always make sure the door is propped open just a crack to allow moisture to escape without over-baking the delicate edges.

This Keto Cranberry Orange Shortbread recipe proves that healthy eating doesn’t mean compromising on taste or texture. Enjoy this guilt-free delight!

Try this next: Keto Butter Cookies: Melt-in-Your-Mouth!